基于魔芋葡甘聚糖与牛奶蛋白相互作用的乳体系稳定性研究进展

Research Progress on Stability of Milk System Based on Interaction between Konjac Glucomannan and Milk Protein

本文介绍了魔芋葡甘聚糖以及以酪蛋白和乳清蛋白为主的牛奶蛋白,并通过近年来研究成果系统地阐述了乳体系中魔芋葡甘聚糖与牛奶蛋白的相互作用机理。研究表明,魔芋葡甘聚糖与牛奶蛋白具有良好兼容性,一定程度下具有协同增效作用。由于牛乳体系高度的复杂性,以及易受外界诸多因素影响,两者之间的络合稳定性有待进一步的探索与验证,本文对此亦作出了讨论以及展望,以期为深度开发魔芋葡甘聚糖并应用于乳制品行业提供理论参考。

Konjac glucomannan and milk protein mainly composed of casein and whey protein were introduced respectively.The interaction mechanism between konjac glucomannan and milk protein in milk system was systematically expounded based on recent research results.It showed that konjac glucomannan and milk protein had good compatibility and synergistic effect to a certain extent.Due to the high complexity of milk system and the influence of many external factors,the complex stability between the two needs to be further explored and verified.This paper maked a discussion and prospect in order to provide theoretical reference for the deep development of Konjac Glucomannan and its application in dairy industry.